Hummus with rosemary and lemon — Meal
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Macros (per serving)

Fat

63%

(18 g)

Protein

11%

(7 g)

Carbs

26%

(17 g)

11 g Net,

6 g Fiber

254 Calories (per serving)

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Sauces, Dips & Dressings

Hummus with rosemary and lemon

Since I eat vegan, I have been a fan of chickpeas and therefore of hummus! This has not been such a long time, but in the year and a half that I eat vegetable, this legume has won my heart! Chickpeas are tasty, healthy, cheap and you can vary endlessly. Since I do not eat animal products, I have been looking for a full-fledged meat / fish substitute for a long time. Look no further! The chickpea is the answer. They are packed with proteins, b vitamins and iron. Quite a few of the things you miss when you don't eat meat. Hummus, falafel and these tasty croutons are made from chickpeas. The latter is a snack often served on a pita bread with salad. Balls are made from chickpeas and fried. Hummus is a puree based on this legume and for this I have a nice recipe. I eat this dip through my salads, in a stew, as a dip with carrots, celery, bell pepper and or cucumber and on a homemade sandwich healthy! Curious? Love, Sanne

Ingredients

Calculate Cost

Little Jar

1

Chickpeas (canned)

400 g

Garlic

1 clove

Olive oil (extra vierge)

60 ml

Lemon juice

1 34 Tbsp

Fresh rosemary

2 twigs

Instructions

Difficulty

Easy

Prep time

10 min

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Details

Allergens

Fruit, Legumes, Citrus

Diet

Vegetarian, Vegan, Mediterranean, Sirtfood

Course

Snack, Side dish

Cooking equipment

Food processor

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Living the Green Life

Living the Green Life

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